Name: Crispy Chicken and Veggie Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0 tsp avocado oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 medium whole wheat tortilla; 2 tbsp non-fat plain Greek yogurt; 0.5 tsp dijon mustard; 0.25 cup red bell pepper; 0.25 cup cucumber; 0.25 cup shredded carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Wraps

Pan-seared chicken breast strips and vibrant raw vegetables tucked into a toasted wrap with a zesty yogurt sauce for a satisfyingly crunchy bite.

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NUTRITION

Protein

42.2g

Fat

6.5g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0 tsp avocado oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium whole wheat tortilla

2 tbsp non-fat plain Greek yogurt

0.5 tsp dijon mustard

0.25 cup red bell pepper

0.25 cup cucumber

0.25 cup shredded carrots

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PREPARATION

1
Slice the chicken breast into thin strips and season evenly with garlic powder, smoked paprika, sea salt, and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat.
3
Add the chicken strips to the pan and sear for 3-4 minutes per side until golden brown and cooked through.
4
In a small bowl, whisk together the Greek yogurt and Dijon mustard until smooth to create a creamy, egg-free dressing.
5
Lay the tortilla flat and spread the yogurt sauce across the center, leaving room at the edges.
6
Layer the seared chicken strips, sliced bell pepper, cucumber, and shredded carrots on top of the sauce.
7
Fold the sides of the tortilla inward and roll it tightly into a wrap.
8
Place the wrap back in the hot skillet for 30 seconds per side to achieve an extra crispy outer texture before serving.